Updated Further Processing Guidelines
December 11, 2018 at 1:26 PM
New Further Processing guidelines (with a focus on meat and seafood products) have been published by MPI.
The guidelines cover requirements for heat treatments (including pasteurisation), commercial sterilisation, acidification, concentration and drying, smoking, high pressure processing, and hurdle technology.
Download and print the guidelines here.
Tags: High Pressure Processing
Heat treatments for meat and seafood
Further Processing guidelines
Commercial sterilisation
Acidification
Hurdle Technology
Concentration and Drying
Meat smoking
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